You’ll find this delicious soup in Hong Kong style cafés. It’s full of warm and tangy flavours, it’s rich in texture and it’s super comforting. This is often served as part of a set meal at Hong Kong style cafés, where your choice is either red or white. Red is usually this borscht and white is usually a cream based soup like cream of mushroom.
Hong Kong Borscht is not the same as Russian Borscht but delicious nonetheless. Although it does not contain beetroot or sour cream, it is full of vegetables and is sure to fill you up.
Makes 4-6 servings
Ingredients
1 pound beef chuck, cut into 1 inch cubes
1½ teaspoon kosher salt
1 tablespoon avocado oil
1 oz (2 inch knob) ginger, sliced or bruised
1 small onion, cut into eighths
1 stalk celery, 1 inch pieces
2 carrots, 1 inch pieces
4-5 cups water (6-8 cups water if using Stovetop)
2 cloves garlic, minced
1 bay leaf
1 teaspoon kosher salt
1 teaspoon paprika
½ teaspoon freshly ground black pepper
¼ cup tomato paste
2 tomatoes, chopped
2 white or red potatoes peeled and cut into eighths
¼ cabbage, chopped
Instructions
- Season meat with 1½ teaspoon kosher salt.
Electric Pressure Cooker
- Using an electric pressure cooker, press Sauté, adjust it to high. Once the pot is hot, heat oil. In small batches, brown the meat on each side without overcrowding. Remove the meat and place in a bowl.
- Add ginger, onion, celery, and carrots and sauté for 3 minutes. Add garlic, cook for another 30 seconds until fragrant. Pour in 1 cup of water to deglaze, scraping up any brown bits from the bottom of the pot. Cancel Sauté.
- Add the beef and all the drippings back into the pot. Add bay leaf, salt, paprika, black pepper and tomato paste, tomatoes and potatoes and enough water, about 4-5 cups to just cover the ingredients then place the cabbage on top. Do not stir.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 30 minutes.
- Once the pressure cooking is done, natural pressure release for at least 15 minutes and then quick release the remaining pressure.
- Serve in individual bowls with a buttered dinner roll.
Stovetop
- In a dutch oven, on medium heat, add oil. Add ginger and cook for a minute. In small batches, brown the meat on each side without overcrowding. Remove the meat and place in a bowl.
- Add giner onion and celery, and sauté for 3 minutes. Add garlic, cook for another 30 seconds until fragrant. Pour in 1 cup of water to deglaze, scraping up any brown bits from the bottom of the pot.
- Add the beef and all the drippings back into the pot. Add the bay leaf, salt, paprika, black pepper, tomato paste and 6 cups water. Bring it to a boil.
- Turn the heat to low, cover and simmer for 1½ hours or until the beef is fork-tender.
- Add carrots, potatoes, tomatoes, cabbage and 1-2 cups more water if needed. Turn the heat up to bring it up to a boil. Then turn the heat to low, cover and simmer for another 30 to 40 minutes until the potatoes and carrots are fork-tender.
- Serve in individual bowls with a buttered dinner roll.
Hong Kong Borscht
You’ll find this delicious soup in Hong Kong style cafés. It’s full of warm and tangy flavours, it’s rich in texture and it’s super comforting. This is often served as part of a set meal at Hong Kong style cafés, where your choice is either red or white. Red is usually this borscht and white is usually a cream based soup like cream of mushroom.Hong Kong Borscht is not the same as Russian Borscht but delicious nonetheless. Although it does not contain beetroot or sour cream, it is full of vegetables and is sure to fill you up.
Servings: 6 servings
Ingredients
- 1 pound beef chuck cut into 1 inch cubes
- 1½ teaspoon kosher salt
- 1 tablespoon avocado oil
- 1 oz 2 inch knob ginger, bruised
- 1 small onion cut into eighths
- 1 stalk celery 1 inch pieces
- 2 carrots 1 inch pieces
- 4-5 cups water 6-8 cups water if using Stovetop
- 2 cloves garlic minced
- 1 bay leaf
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon freshly ground black pepper
- ¼ cup tomato paste
- 2 tomatoes chopped
- 2 white or red potatoes peeled and cut into eighths
- ¼ cabbage chopped
Instructions
- Season meat with 1½ teaspoon kosher salt.
Electric Pressure Cooker
- Using an electric pressure cooker, press Sauté, adjust it to high. Once the pot is hot, heat oil. Add ginger and cook for a minute. In small batches, brown the meat on each side without overcrowding. Remove the meat and place in a bowl.
- Add onion, celery, and carrots and sauté for 3 minutes. Add garlic, cook for another 30 seconds until fragrant. Pour in 1 cup of water to deglaze, scraping up any brown bits from the bottom of the pot. Cancel Sauté.
- Add the beef and all the drippings back into the pot. Add bay leaf, salt, paprika, black pepper and tomato paste, tomatoes and potatoes and enough water, about 4-5 cups to just cover the ingredients then place the cabbage on top. Do not stir.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 30 minutes.
- Once the pressure cooking is done, natural pressure release for at least 15 minutes and then quick release the remaining pressure.
- Serve in individual bowls with a buttered dinner roll.
Stovetop
- In a dutch oven, on medium heat, add vegetable oil. Add ginger and cook for a minute. In small batches, brown the meat on each side without overcrowding. Remove the meat and place in a bowl.
- Add onion and celery, and sauté for 3 minutes. Add garlic, cook for another 30 seconds until fragrant. Pour in 1 cup of water to deglaze, scraping up any brown bits from the bottom of the pot.
- Add the beef and all the drippings back into the pot. Add the bay leaf, salt, paprika, black pepper, tomato paste and 6 cups water. Bring it to a boil.
- Turn the heat to low, cover and simmer for 1½ hours or until the beef is fork-tender.
- Add carrots, potatoes, tomatoes, cabbage and 1-2 cups more water if needed. Turn the heat up to bring it up to a boil. Then turn the heat to low, cover and simmer for another 30 to 40 minutes until the potatoes and carrots are fork-tender.
- Serve in individual bowls with a buttered dinner roll.